Instead of flooding and bordering cookies. Try dipping them.
Lightly drop it in the bowl of RI (make sure your cookie goes in straight/flat/level),
Tap the corners a bit to make sure to get maximum coverage (but don’t press too hard or they will sink)
Lift out at a slight angle (not straight up or they will suction to the RI).
Be careful not to get the icing on your fingers when lifting out as then it makes a mess.
Thicker cookies work best.
Consistency of Royal Icing: a bit looser than if you were to pipe cookies. Use a 10 (maybe 12) second consistency though, firm enough to stay on the cookie without dripping/running off, but loose enough so when turned over can still be “scribed” to remove any extra bubbles or push into the corners.